The cauliflower comes from the cabbage family and is one of the easiest to cook even though it can give off quite a strong smell on cooking. They are so cheap at the moment. This morning I bought five large ones for just €2! So it's good to be a bit adventurous for the sakes of your families and cook a variety of dishes with these cauliflowers right now.

I love them stir fried or sauteed. To sautee, divide the cauliflower into small florets, steam them but leave them firm so that they will not disintegrate, then heat some oil (When cooking vegetables, I like to use a mixture of olive oil and sunflower oil to get the best of both oils - the taste of the olive oil and the high heat temperature that sunflower oil can reach), add garlic and saute in a pan to lightly brown the florets. I also stir fry them in the same way as above without the steaming and this is a quick way to get them nice and brown and crunchy. Cauliflower au gratin (with a white cheese sauce if also nice but I try to avoid white sauces unless it is a special meal).

Soups is another favourite for cauliflowers. My favourite is a cauliflower soup with blue cheese, but there's another lovely recipe with cauliflowers and walnuts. I like this recipe as it is quite healthy since no cream is used and instead I use skimmed milk.

Recipe (taken from the Soup Bible)

1 medium cauliflower
1 medium onion roughly chopped
450ml chicken stock
450 ml skimmed milk
3 tablespoons walnut pieces
seasoning
paprika
chopped walnuts to garnish 

Method

Trim the outer parts of the cauliflower and break into small florets.
Place them together with the onion and stock in a large saucepan and bring to boil, cover and simmer for about 15 minutes until soft. 
Puree in a food processor together with the walnut pieces until smooth
Add the milk
Season to taste with salt and pepper, then reheat and bring to the boil.
Serve sprinkled with a dusting of paprika and chopped walnuts.